Thai Turkey Soup

This creamy coconut curry Thai turkey soup recipe is incredibly flavorful and easy to make. The tastiest way to use up leftover turkey or chicken!

I know I just posted a leftover turkey noodle soup two days ago, but here’s another one. 😛 This one’s different enough that I feel ok posting two turkey soup recipes in a row.

I hope those of you who celebrated Thanksgiving had a good one.

This Thai coconut turkey soup is the perfect thing to ease you out of your turkey coma. It’s warm and cozy but also fresh and fairly light. That’s what I love about Thai food… the creamy coconut milk, fresh herbs, and vibrant flavors. Such a good combo.

Play with the flavor

This soup is flavorful but not what I’d call spicy. If you do want to make this soup spicier, add some grated ginger, sriracha, and/or chili paste.

Not feeling some of the fresh herbs? Don’t include them all.

Are you a salt fiend like me? Add a splash of soy sauce.

Serve the soup with lime wedges.

Taste and adjust until you think it tastes perfect.

If you like Thai soups, you may also like my 20 minute Thai chicken curry soup or my Thai green curry soup with vermicelli.

Naturally, this soup works well for Thanksgiving leftovers, but it could also be made on another occasion where you have leftover or rotisserie chicken. Or just cook a turkey breast if you want something a little different. I’ve done that before.

I hope you’ll give this leftover turkey soup a try!

Looking for more leftover turkey recipes? Try my easy creamy turkey soup or my leftover turkey pasta.

Questions? Ask me in the comments below.

5 from 3 votes

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Thai Turkey Soup

This creamy coconut curry Thai turkey soup recipe is incredibly flavorful and easy to make. The tastiest way to use up leftover turkey or chicken!

Course Soup

Cuisine Thai

Keyword Thai turkey soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Salt & Lavender

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 3 cloves garlic minced
• 3 heaping tablespoons Thai red curry paste
• 4 cups chicken broth
• 2 cups water
• Juice of 1/2 lime
• 2 cups cooked turkey
• 3.5 ounces rice noodles
• 1 red bell pepper chopped
• 1 (13.5 fluid ounce) can full-fat coconut milk
• 2 tablespoons fresh basil chopped
• 2 tablespoons fresh cilantro chopped
• Scallions chopped, to taste
• Lime wedges for serving

Instructions

1. Chop the onion, red pepper, basil, cilantro, and scallions.

2. Sauté the onion in the olive oil in a large soup pot for 5 minutes over medium-high heat.

3. Add the garlic and curry paste and cook for 30 seconds.

4. Stir in the chicken broth, water, lime juice, turkey, rice noodles, and red pepper. Increase the heat to high and bring to a boil.

5. Reduce the heat to medium-low, stir in the coconut milk, and let the soup simmer for 10 minutes.

6. Stir in the basil, cilantro, and scallions.

Recipe Notes

• Serves 4-6.
• Want to make this spicier? Add some grated ginger, sriracha, and/or chili paste.
• If you want this to be saltier, try a bit of soy sauce or just adding some regular salt.
• I used half a package of Thai Kitchen stir fry rice noodles (not the super thin ones) for this soup. You could add the whole package, but keep in mind it'll soak up the soup broth faster, so you may need to add more broth, especially if you reheat it.
• I used Thai Kitchen red curry paste.